Biotechnological developments that allow for the cultivation of meat from cells, are ready to disrupt future agricultural and forestry practices, potentially alleviating our environmental impact on the planet.
The first meat obtained via cellular agriculture entered the Singaporean food industry in 2020, in the form of Eat Just’s chicken nuggets. The sector is now working to introduce the first cell-grown fish products.
In August, Shiok Meats invited diners to the private testing of the first cell-grown crab meat, prepared by TheTestLab’s chef, José Luis Del Amo, and hosted at the Bukit Timah restaurant in Kebaya, Singapore. With the aim of introducing fish to the market, by 2023, Shiok is currently developing its manufacturing facility.
Dutsch startup, Geneus Biotech, and scientists from the University of Amsterdam have presented Furoid, a cruelty-free fur that is produced via the cultivation of animal cells and biomaterials into a natural tissue. In turn, the cultivation is 3D bioprinted into a product that is molecularly identical to natural fur, with the advantage of minimising environmental and ethical consequences. Geneus also owns a pending patent for a wool produced using the same biotechnology.
Just as with the production of meat, silviculture and deforestation entail a grandiose environmental impact. American research university, MIT, is developing vegetable tissues, such as wood, via the cultivation of zinnia leaf cells which, in conjunction with vegetable hormones, enable the creation of new materials.
Possible course of action:
as cell-grown ingredients and materials begin to gain traction and the interest of consumers, dialogue and collaborations can be initiated to introduce these new meats and vegan materials into the food and design industries.
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